John Hayes
Professor of Food Science; Director, Sensory Evaluation Center
-
220 Food Science
University Park, PA - jeh40@psu.edu
- 814-863-7129
Research Summary
Perception of taste, smell and chemesthesis; eating behavior; individual differences in sensation and food preferences; COVID related anosmia
Huck Affiliations
Links
Most Recent Publications
Dose-response relationships for vanilla flavor and sucrose in skim milk: Evidence of synergy
Gloria Wang, John Hayes, Gregory Ziegler, Robert Roberts, Helene Hopfer, Beverages on p. 73
Effect of Salivary Flow Rate, Particle Size, and Concentration on Sensations and Liking for Fiber-Fortified Beverages
Kai Kai Ma, Nicole M. Etter, John E. Hayes, 2025, Journal of Texture Studies
Dip increases eating rate and promotes greater intake even when energy density is reduced
Madeline M. Harper, Paige M. Cunningham, John E. Hayes, 2025, Food Quality and Preference
Serving a dip with a salty snack promotes energy intake
Madeline M. Harper, Paige M. Cunningham, John E. Hayes, 2024, Food Quality and Preference
Assessment of Individual Differences in Sensory Evaluation
Emma Feeney, Alissa Nolden, John Hayes, 2024, on p. 148-178
Fat, protein, and temperature each contribute to reductions in capsaicin oral burn
Justin Gaiser, John E. Hayes, 2024, Journal of Food Science on p. 5091-5100
What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch
Kai Ma, Gregory Ziegler, Helene Hopfer, John Hayes, 2024, Foods on p. 13
Unit size influences ad libitum intake in a snacking context via eating rate
Madeline M. Harper, Paige M. Cunningham, Ciarán G. Forde, John E. Hayes, 2024, Appetite
Differential Activation of TAS2R4 May Recover Ability to Taste Propylthiouracil for Some TAS2R38 AVI Homozygotes
Alissa A. Nolden, Maik Behrens, John E. McGeary, Wolfgang Meyerhof, John E. Hayes, 2024, Nutrients
Distinct sensory hedonic functions for sourness in adults
Sara Spinelli, Victor Moulier, H Hopfer, Helene Hopfer, Victor Moulinier, John Prescott, Erminio Monteleone, John Hayes, 2024, Food Quality and Preference on p. 105152
Most-Cited Papers
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
Valentina Parma, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, Cédric Bouysset, Nicola Pirastu, Michele Dibattista, Rishemjit Kaur, Marco Tullio Liuzza, Marta Y. Pepino, Veronika Schöpf, Veronica Pereda-Loth, Shannon B. Olsson, Richard C. Gerkin, Paloma Rohlfs Domínguez, Javier Albayay, Michael C. Farruggia, Surabhi Bhutani, Alexander W. Fjaeldstad, Ritesh Kumar, Anna Menini, Moustafa Bensafi, Mari Sandell, Iordanis Konstantinidis, Antonella Di Pizio, Federica Genovese, Lina Öztürk, Thierry Thomas-Danguin, Johannes Frasnelli, Sanne Boesveldt, Özlem Saatci, Luis R. Saraiva, Cailu Lin, Jérôme Golebiowski, Liang Dar Hwang, Mehmet Hakan Ozdener, Maria Dolors Guàrdia, Christophe Laudamiel, Marina Ritchie, Jan Havlícek, Denis Pierron, Eugeni Roura, Marta Navarro, Alissa A. Nolden, Juyun Lim, Katherine L. Whitcroft, John E. Hayes, 2020, Chemical Senses on p. 609-622
The Relationships Between Common Measurements of Taste Function
Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale, John E. Hayes, Russell Keast, 2015, Chemosensory Perception on p. 11-18
Recent smell loss is the best predictor of COVID-19 among individuals with recent respiratory symptoms
Richard C. Gerkin, Kathrin Ohla, Maria G. Veldhuizen, Paule V. Joseph, Christine E. Kelly, Alyssa J. Bakke, Kimberley E. Steele, Michael C. Farruggia, Robert Pellegrino, Marta Y. Pepino, Cédric Bouysset, Graciela M. Soler, Veronica Pereda-Loth, Michele Dibattista, Keiland W. Cooper, Ilja Croijmans, Antonella Di Pizio, Mehmet Hakan Ozdener, Alexander W. Fjaeldstad, Cailu Lin, Mari A. Sandell, Preet B. Singh, V. Evelyn Brindha, Shannon B. Olsson, Luis R. Saraiva, Gaurav Ahuja, Mohammed K. Alwashahi, Surabhi Bhutani, Anna D’Errico, Marco A. Fornazieri, Jérôme Golebiowski, Liang Dar Hwang, Lina Öztürk, Eugeni Roura, Sara Spinelli, Katherine L. Whitcroft, Farhoud Faraji, Florian Ph S. Fischmeister, Thomas Heinbockel, Julien W. Hsieh, Caroline Huart, Iordanis Konstantinidis, Anna Menini, Gabriella Morini, Jonas K. Olofsson, Carl M. Philpott, Denis Pierron, Vonnie D.C. Shields, Vera V. Voznessenskaya, John E. Hayes, 2021, Chemical Senses
Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption
Nadia K. Byrnes, John E. Hayes, 2016, Appetite on p. 411-422
A follow-up on quantitative and qualitative olfactory dysfunction and other symptoms in patients recovering from COVID-19 smell loss
Kathrin Ohla, Maria G. Veldhuizen, Tomer Green, Mackenzie E. Hannum, Alyssa J. Bakke, Shima T. Moein, Arnaud Tognetti, Elbrich M. Postma, Robert Pellegrino, Daniel Liang Dar Hwang, Javier Albayay, Sachiko Koyama, Alissa A. Nolden, Thierry Thomas-Danguin, Carla Mucignat-Caretta, Nick S. Menger, Ilja Croijmans, Lina Öztürk, Hüseyin Yanık, Denis Pierron, Veronica Pereda-Loth, Alexia Nunez-Parra, Aldair M. Martinez Pineda, David Gillespie, Michael C. Farruggia, Cinzia Cecchetto, Marco A. Fornazieri, Carl Philpott, Vera Voznessenskaya, Keiland W. Cooper, Paloma Rohlfs Dominguez, Orietta Calcinoni, Jasper de Groot, Sanne Boesveldt, Surabhi Bhutani, Elisabeth M. Weir, Cara Exten, Paule V. Joseph, Valentina Parma, John E. Hayes, Masha Y. Niv, 2022, Rhinology on p. 207-217
Smell and taste changes are early indicators of the COVID-19 pandemic and political decision effectiveness
Denis Pierron, Veronica Pereda-Loth, Marylou Mantel, Maëlle Moranges, Emmanuelle Bignon, Omar Alva, Julie Kabous, Margit Heiske, Jody Pacalon, Renaud David, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, Michael C. Farruggia, Keiland W. Cooper, Elizabeth A. Sell, Thierry Thomas-Danguin, Alyssa J. Bakke, Valentina Parma, John E. Hayes, Thierry Letellier, Camille Ferdenzi, Jérôme Golebiowski, Moustafa Bensafi, 2020, Nature Communications
Gender differences in the influence of personality traits on spicy food liking and intake
Nadia K. Byrnes, John E. Hayes, 2015, Food Quality and Preference on p. 12-19
Differential bitterness in capsaicin, piperine, and ethanol associates with polymorphisms in multiple bitter taste receptor genes
Alissa A. Nolden, John E. McGeary, John E. Hayes, 2016, Physiology and Behavior on p. 117-127
Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli
Erin E. Fleming, Gregory R. Ziegler, John E. Hayes, 2015, Food Quality and Preference on p. 41-49
Perceptual and affective responses to sampled capsaicin differ by reported intake
Alissa A. Nolden, John E. Hayes, 2017, Food Quality and Preference on p. 26-34
News Articles Featuring John Hayes
Nov 04, 2024
Nutritional sciences researchers receive funds from McCormick Science Institute
Researchers from the Departments of Nutritional Sciences and Food Science at Penn State have recently received $420,000 in funding from the McCormick Science Institute (MSI) to study the use of herbs and spices in school lunch recipes over the next two years.
Full Article
Oct 04, 2024
USDA grant to support summer research experiences for undergraduates
The U.S. Department of Agriculture’s National Institute of Food and Agriculture recently announced an investment of $11.6 million in its Research and Extension Experiences for Undergraduates program. Among the recipients, Penn State’s College of Agricultural Sciences was awarded a $750,000 grant to support 50 undergraduate students in exploring career opportunities in food science and nutritional sciences.
Full Article
Sep 15, 2024
Study Reveals One Way to Limit Your Caloric Intake While Snacking
Researchers with the Penn State Sensory Evaluation Center found the crucial mistake many snackers make, which could result in them consuming a staggeringly greater amount of calories during a nosh session.
Full Article
Sep 12, 2024
Classic snack combo can increase your caloric intake by 77%: ‘Striking’
Researchers at Penn State University have discovered a disastrous link between dips and caloric intake.
Full Article
Sep 11, 2024
Ditch popular snack duo that sees you eat almost twice the 'mindless' calories, scientists warn
Serving the classic snack combination of crisps and dip could make you consume almost double the amount of calories than just crisps alone.
Full Article
Jul 19, 2024
Penn State professor named to advisory board of National Smell and Taste Center
Penn State sensory expert John Hayes has been appointed to the external scientific advisory board of the newly established National Smell and Taste Center at the National Institutes of Health (NIH).
Full Article
Apr 16, 2024
To Eat Less When Snacking, Pick the Best Size
New research suggests that the size of the snack matters: To eat less, pick the smallest-size snacks
Full Article
Apr 15, 2024
Bigger is better! The size of your snacks may control your salt consumption
The size of your pretzel not only impacts how quickly you eat it, but how many salty treats you end up eating
Full Article
Apr 10, 2024
Snack size matters
The size of an individual snack piece not only influences how fast a person eats it, but also how much of it they eat, according to a new study led by researchers at Penn State
Full Article
Feb 22, 2024
Scientists slash sugar in chocolate with oat flour-based innovation
Scientists have formulated sugar-reduced chocolates by replacing up to 25% sucrose in chocolate with oat flour to reduce total sugar levels by 13.5%
Full Article
Feb 13, 2024
Chocolate made with oat flour just as delicious — with less sugar
Researchers from Penn State reveal that oat flour is key to making chocolate still taste good but with less added sugar
Full Article
Feb 02, 2024
Proteins in milk, not just fat, may help reduce oral burn from spicy food
A new study conducted by Penn State food scientists suggests that protein plays a role in cooling the heat sensation of spicy foods
Full Article
Jan 31, 2024
Proteins in milk — not just fat — may help reduce oral burn from spicy food
Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks
Full Article
Jan 24, 2024
Bullying on the Rise, Disappearing Pay Phones, Why We Love (or Hate) Spicy Foods
Podcast including a section about spice tolerance featuring a Penn State Scientist
Full Article
Oct 07, 2023
Radio clip on sodium intake
The Average American consumes nearly 50% more sodium than they need
Full Article
Sep 15, 2023
Why do some people think cilantro tastes like soap?
Researchers see that genetics may play a role as to why cilantro tastes like soap to some people
Full Article
May 23, 2023
Why do people like spicy food?
The chemicals that make food spicy don't target taste receptors, but rather temperature receptors in the tongue.
Full Article
Nov 18, 2021
More than a million people in the US may not have regained sense of smell months after Covid-19 infection, study estimates
The Covid-19 pandemic has brought on an "emerging public health concern" of people losing their sense of smell, according to new research published Thursday.
Full Article
Jun 15, 2021
Distorted, Bizarre Food Smells Haunt Covid Survivors
Long after some people have recovered from the virus, they find certain foods off-putting.
Full Article
May 08, 2021
Will My Sense Of Smell Ever Return? Olfactory Insights From COVID And Beyond
About 25 years ago, after a particularly bad cold, I suddenly lost my sense of smell — I could no longer sense the difference between sweaty tennis shoes and a fragrant rose. Since then, my olfactory discernment comes and goes, and most of the time it's just gone. I always figured there wasn't much I could do about that, and it hasn't been terrible. My taste buds still work, and I adore fine chocolate.
Full Article
Apr 01, 2021
Do You Have Nafas, the Elusive Gift That Makes Food Taste Better?
The Arabic word refers to a mysterious factor that renders some people’s cooking exceptional. Whether it’s innate or acquired is up for debate.
Full Article
Mar 27, 2021
Can’t Take the Heat? A Taste for Spicy Foods Can Be Learned.
If you feel left out, here are tips for enjoying (or at least tolerating) the burn.
Full Article
Feb 10, 2021
Baby food product names may not accurately reflect ingredient amounts
The descriptions on the fronts of infant and toddler food packages may not accurately reflect the actual ingredient amounts, according to new research. The team found that vegetables in the U.S. Department of Agriculture’s “dark green” category were very likely to appear in the product name, but their average order in the ingredient list was close to fourth.
Full Article
Feb 07, 2021
NOVA
This NOVA episode features John Hayes, associate professor of food science and director of the Sensory Evaluation Center. It aired on PBS member stations across the country.
Full Article
Jan 14, 2021
COVID’s toll on smell and taste: what scientists do and don’t know
Researchers are studying the sensory impact of the coronavirus, how long it lasts and what can be done to treat it.
Full Article